Reuben Balls with Dipping Sauce

This crispy, savory Reuben Balls recipe transforms the beloved deli sandwich into irresistible bite-sized morsels that will have everyone reaching for seconds. The golden-fried exterior gives way to a melty center of corned beef, Swiss cheese, and tangy sauerkraut, perfectly complemented by a spicy thousand island dipping sauce that brings all those classic Reuben flavors together.

I first created these for a Super Bowl party when I wanted something beyond the usual wings and dips. They disappeared faster than any other dish, and now they're requested at every gathering I host.

Ingredients

• Corned beef: Brings that signature savory flavor and tender texture essential to an authentic Reuben experience
• Sauerkraut: Offers tanginess that cuts through the richness; look for fresh refrigerated varieties for best flavor
• Swiss cheese: Melts beautifully inside each ball creating gooey pockets of flavor
• Cream cheese: Works as the perfect binding agent while adding richness
• Dijon mustard: Provides subtle sharpness that enhances the overall flavor profile
• Panko breadcrumbs: Create a superior crispy exterior compared to regular breadcrumbs
• Hot sauce: In the dipping sauce, can be adjusted according to your spice preference; use your favorite brand

Step-by-Step Instructions

Prepare the Filling:

Thoroughly combine corned beef, sauerkraut, Swiss cheese, cream cheese, and Dijon mustard in a large mixing bowl until everything is evenly distributed. Take time to ensure the cream cheese is fully incorporated as it acts as the binding agent. Refrigerate for a full 30 minutes; this step is crucial as it helps the mixture firm up, making it easier to form balls that hold their shape during frying.

Form the Balls:

Using a cookie scoop or tablespoon, portion the chilled mixture into consistent 1-inch balls. Roll each portion between your palms, applying gentle pressure to create compact, solid spheres. Place them on a parchment-lined baking sheet with small spaces between each ball to prevent sticking. Return to refrigerator while preparing the breading station.

Bread the Balls:

Set up a three-stage breading station with separate shallow dishes for flour, beaten eggs, and breadcrumbs. Roll each ball first in flour, ensuring complete coverage. Tap off excess flour, then completely submerge in beaten egg. Finally, roll in breadcrumbs, pressing gently to adhere the coating. For extra crispiness, you can double-bread by repeating the egg and breadcrumb steps.

Fry to Perfection:

Heat oil in a heavy-bottomed pot to exactly 350°F; testing with a thermometer ensures proper temperature. Fry in small batches of 4-5 balls at a time to maintain oil temperature. Cook for 2-3 minutes, turning occasionally with a slotted spoon, until they reach a deep golden brown color. Transfer to a paper towel-lined plate and sprinkle with salt while hot.

Create the Dipping Sauce:

Whisk together mayonnaise, ketchup, pickle relish, hot sauce, and smoked paprika in a small bowl until completely smooth. Taste and adjust seasonings as needed, adding more hot sauce for extra heat or a touch more ketchup for sweetness. Let the sauce sit for at least 15 minutes before serving to allow flavors to meld.

Serve the Reuben Balls:

Arrange warm Reuben balls on a serving platter with the dipping sauce in a separate bowl. Garnish with chopped fresh parsley or a sprinkle of smoked paprika for visual appeal. Serve immediately while still warm for the best melty center experience.

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The smoked paprika in the dipping sauce is my secret ingredient and absolute game-changer. I discovered it accidentally when I ran out of regular paprika during a snowstorm, and now I wouldn't make the sauce any other way. The subtle smokiness creates a perfect harmony with the tangy thousand island base.

Make-Ahead Options

These Reuben Balls are perfect for preparing in advance. You can form and bread the balls up to 24 hours before cooking. Store them uncovered in the refrigerator on a baking sheet to help the coating set and dry slightly, which results in an even crispier exterior when fried. Alternatively, you can freeze the uncooked breaded balls for up to a month. Freeze them individually on a baking sheet before transferring to a freezer bag. When ready to cook, fry directly from frozen, adding about 1-2 minutes to the cooking time.

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Baked Variation

For a lighter version, these Reuben Balls can be baked instead of fried. Preheat your oven to 425°F and place the breaded balls on a parchment-lined baking sheet. Spray or brush them lightly with oil to help with browning. Bake for 15-18 minutes, turning halfway through, until golden brown and heated through. While they won't have quite the same crispy exterior as the fried version, they'll still be delicious and significantly lower in calories.

Serving Suggestions

These versatile appetizers pair beautifully with a variety of accompanying dishes. Serve alongside pickled vegetables like cornichons or pickled red onions to cut through the richness. For a complete Reuben-themed spread, offer rye bread crostini with additional thousand island dressing. They also make an excellent protein addition to a salad with mixed greens and a light vinaigrette. For an impressive presentation, serve in small paper cones or shot glasses for individual portions at cocktail parties.

Frequently Asked Questions

→ Can I bake the Reuben Balls instead of frying them?

Yes, you can bake them at 375°F (190°C) for 20-25 minutes, turning halfway through for even crisping.

→ How do I store leftover Reuben Balls?

Store them in an airtight container in the refrigerator for up to 3 days, or freeze for up to 1 month.

→ What can I substitute for corned beef?

You can use chopped cooked pastrami, ham, or turkey for a different flavor profile.

→ Can I use a different cheese?

Yes, try Gruyère, cheddar, or a blend of cheeses for unique flavors.

→ How spicy is the dipping sauce?

The sauce has a mild heat, but you can adjust the spice level by adding more or less hot sauce.